Baked Lasagna Recipe

Baked Lasagna Recipe

For the sauce:

3 lbs. chopped ripe tomatoes
3 chopped celery stalks
3 tbsps. Pureed tomato
2 peeled & chopped carrots
1 tbsp. parsley, chopped
2 cloves of crushed garlic
1 big peeled & chopped onion

Inside a big saucepot, combine the sauce ingredients then simmer covered for an hour. After it has slowly simmered, pass the sauce through a sieve then return it back to the saucepot and then season according to taste.

Just continue slowly simmering it just until the sauce thickens. Before you use the sauce, add in the 2 tbsps. butter & 2 tbsps. olive oil.

For preparing lasagna:

3/4 – 1 lb. lasagna noodles
2 pcs. Chopped eggs (hardboiled)
1 cup cottage or ricotta cheese
Butter for greasing
1/2 lb. mozzarella cheese
1 cup parmesan, grated
1/4 lb. Chopped coarsely beef (ground) or Italian sausage

On a skillet, brown and cook the beef or sausage and drain off the drippings. Cook the noodles according to package instructions and drain.

Place the first layer of noodles inside a casserole dish that has been buttered well. Follow a generous sprinkling of the mozzarella and the cooked beef or sausage.

Next, another layer of eggs and followed by cottage or ricotta cheese and the parmesan.

Spread the sauce on the cheese and continue layering in the same order until finished with the last layer of parmesan.
Place dots of butter all over the top of the lasagna then bake in the oven for 30 mins. at around 350′ F.

Best served with rolls of hot garlicky bread.